Steamed Yam Cake Part (II) 芋头糕(下)...

The preparations given in Steamed Yam Cake Part (I) 芋头糕(上) seems to suggest a lot of work… please do not be discouraged by it... I usually prepare all the ingredients (the washing, cutting, slicing, etc) the night before and leave them in the fridge overnight, and on the day itself, the cooking takes just an hour... :)

Let’s start... heat shallot oil in a wok, add chopped garlic, dried mushrooms and dried shrimps and stir fry till fragrant. Next, add the yam, Chinese sausage, a little bit of water, 4 tbsp of soy sauce, 4 tbsp of rice wine, a tbsp of pepper and fry for about 2 minutes (here, you will see the yam soften...). Stir in the flour-water mixture and fried shallots and mix thoroughly, the texture of the mixture at this stage should be viscous and sticky… and pour the mixture into the greased steaming trays (please see Picture a below). Steam the yam mixture over high heat for about 40 minutes (b) or when a toothpick comes out clean (c)… and voilà, it’s done! You may garnish the yam cakes with some fried shallots and chopped chili; I like mine plain, as I love the original taste 原味之香...

Hope you try out this savory Yam cake dish, picture (d) gives the final product, enjoy... :p

p.s. these yam cakes taste really heavenly... and you can see lots of yam strips in a good yam cake. Hope you try it!